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Sun G, Liu F, Zhao R, Hu Y, Li B, Liu S, Li Y, Shah BR. Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100217] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ozkan G, Kostka T, Esatbeyoglu T, Capanoglu E. Effects of Lipid-Based Encapsulation on the Bioaccessibility and Bioavailability of Phenolic Compounds. Molecules 2020; 25:E5545. [PMID: 33256012 PMCID: PMC7731217 DOI: 10.3390/molecules25235545] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/22/2020] [Accepted: 11/23/2020] [Indexed: 02/06/2023] Open
Abstract
Phenolic compounds (quercetin, rutin, cyanidin, tangeretin, hesperetin, curcumin, resveratrol, etc.) are known to have health-promoting effects and they are accepted as one of the main proposed nutraceutical group. However, their application is limited owing to the problems related with their stability and water solubility as well as their low bioaccessibility and bioavailability. These limitations can be overcome by encapsulating phenolic compounds by physical, physicochemical and chemical encapsulation techniques. This review focuses on the effects of encapsulation, especially lipid-based techniques (emulsion/nanoemulsion, solid lipid nanoparticles, liposomes/nanoliposomes, etc.), on the digestibility characteristics of phenolic compounds in terms of bioaccessibility and bioavailability.
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Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey; (G.O.); (E.C.)
| | - Tina Kostka
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany;
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany;
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul 34469, Turkey; (G.O.); (E.C.)
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Wijaya W, Zheng H, Zheng T, Su S, Patel AR, Van der Meeren P, Huang Q. Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal model. Curr Res Food Sci 2019; 2:11-19. [PMID: 32914106 PMCID: PMC7473367 DOI: 10.1016/j.crfs.2019.11.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
In this work, the bioaccessibility of polymethoxyflavones (PMFs) loaded in high internal phase emulsions (HIPE, ϕoil = 0.82) stabilized by whey protein isolate (WPI)-low methoxy pectin (LMP) complexes was evaluated using in vitro lipolysis and dynamic in vitro intestinal digestion studies. PMFs loaded HIPE was prepared by using aqueous dispersion of pre-formed biopolymeric complexes (WPI-LMP, 2:1 ratio) as the external phase and medium chain triglycerides oil (containing PMFs extracted from citrus peel) as the dispersed phase. The in vitro lipolysis study revealed that PMFs in HIPE became bioaccessible much higher than PMFs in medium chain triacylglycerols oil (MCT oil). In addition, by simulating the entire human gastrointestinal (GI) tract, the GI model TIM-1 demonstrated a 5- and 2-fold increase in the total bioaccessibility for two major PMFs encapsulated in HIPE, i.e. tangeretin (TAN) and nobiletin (NOB), respectively, as opposed to PMFs in MCT oil. Together these results from the digestion study showed that the incorporation of a high amount of PMFs into the viscoelastic matrix of HIPE could represent an innovative and effective way to design an oral delivery system. Such a system could be used to control and to improve the delivery of lipophilic bioactive compounds within the different compartments of the digestive tract, especially the human upper GI tract.
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Affiliation(s)
- Wahyu Wijaya
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Huijuan Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Ting Zheng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Shiwei Su
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
| | - Ashok R Patel
- Guangdong Technion Israel Institute of Technology, 241 Daxue Road, Shantou, 515063, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Gent, Belgium
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
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Zhu J, Huang Q. Nanoencapsulation of functional food ingredients. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:129-165. [PMID: 31151723 DOI: 10.1016/bs.afnr.2019.03.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Many functional food ingredients are poorly soluble in water, susceptible to chemical degradation, and incompatible with surrounding food matrix. Other issues are related to limited oral bioavailability, unpleasant sensory properties, and poor release profiles. Nanoencapsulation of functional food ingredients can help increase their water solubility/dispersibility in foods and beverages, improve their bioavailability by exhibiting good dose-dependent functionalities, mask undesired flavors/tastes to reduce the adverse effect on mouth-feel, enhance shelf-life and compatibility during production, storage, transportation and utilization of food products, and control release rate or specific delivery environment for better performance on their functionalities. This chapter provides an overview of different delivery systems for different functional food ingredients, the types of materials suitable for wall materials or building blocks of nanocapsules, the fabrication methods to assemble different delivery systems and release these active ingredients under different physiological conditions.
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Affiliation(s)
- Jieyu Zhu
- Department of Food Science, Rutgers University, New Brunswick, NJ, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ, United States.
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Chen H, An Y, Yan X, McClements DJ, Li B, Li Y. Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processing. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Safety evaluation of tangeretin and the effect of using emulsion-based delivery system: Oral acute and 28-day sub-acute toxicity study using mice. Food Res Int 2015; 74:140-150. [DOI: 10.1016/j.foodres.2015.04.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2015] [Revised: 04/13/2015] [Accepted: 04/18/2015] [Indexed: 01/16/2023]
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